Thursday, January 21, 2016

Here you have a family recipe to make a delicious Mexican Menudo --Beef Tripe Soup--, I hope you like it.

Serves 10-12 persons

Ingredients:

5.5 lb. Beef Tripe cut in small chunks (cleaned and disinfected)

1 Cow’s foot cut in quarters

3.3 lb Nixtamal Corn / fresh Hominy

1 whole Garlic Head

1 small Onion

Thyme

Marjoram

2 Bay Leaves

Salt to taste

Red Sauce:

½ lb Mirasol or Guajillo Dry Chillies

2 Garlic Cloves

1/2 Tbs Dry Oregano

To serve:

Chopped Onion

Chopped Radishes

Lime wedges

Chopped avocado

dry oregano

Chilli de Arbol

Wash the Tripe, really well with powder soap and plenty of water. Cut into bite-size pieces.

In a large pot, we are going to cook the hominy with the tripe, remember I’m using nixtamal corn which is fresh hominy, if you are using can hominy, skip this step and just cook the tripe with the cows foot. So place the fresh hominy, the tripe and the cows foot into a large pot, to this also add in a small onion cut in half, a whole garlic head, and we will also add fresh thyme and fresh marjoram, the fresh herbs are to taste, I added about 20 sprigs of each, also add plenty of salt and two bay leaves, now add plenty of water to cover all the ingredients, and we are going to cook this on high heat for about three or four hours or until the hominy, the tripe and the cows foot are well cooked and tenderNow to make the red sauce:

Soak the chilies in hot water for about 3 hours or until you are ready to use them.

After 4 hours, the hominy, the cow's foot and tripe should be cooked and tender. Remove the garlic head and the sprigs of fresh herbs from the soup. Continue to cook it while you make the red sauce.In a Blender, blend the chilies with 2 garlic cloves and about 1/2 tablespoon of dry oregano, add enough water to be able to blend the chilies, blend on high until you get a soft sauce.Strain the sauce over the Menudo Soup, and bring to a boil, taste the flavor add more salt or Oregano if necessary, and continue to boil for another 15-20 minutes. Then serve. Serve with chopped onion, chopped radishes, chopped avocado, and sprinkle with some dry oregano and chili de arbol, also add lime juice to taste. Enjoy!